Blogging Marathon# 67: Week 4/ Day 2
Theme: Kid’s Delight — Breakfast
Dish: Whole grain Waffles
After pancakes, my kids love waffles for breakfast and this recipe is perfect because the batter doesn’t need to sit for too long before making the waffles. Recipe is from the book that came with my waffle maker.
I actually made 2 versions of these waffles — one regular and one savory. My in-laws are visiting and they prefer savory breakfasts, so I added some chopped scallions, green chilies, crushed red chili flakes and some cilantro. I served the savory ones with ketchup. My kids ate the kids version with chopped strawberries and maple syrup.
Whole Grain Waffles
- 1 cup All purpose flour
- ¾ cup Whole wheat flour
- ½ cup oats Rolled , coarsely ground (or use quick cooking )
- 1 tbsp Brown Sugar
- 1 tbsp Baking powder
- ¼ tsp Salt
- 2 cups Almond milk (or other dairy or non-dairy )
- 2 tbsps Egg replacer (whisked in 6tbsp water) or use 2 eggs
- 2 tbsps Canola Oil
- In a lagre mixing bowl, combine flours, oats, brown sugar and salt.
- In another bowl, whisk milk, egg replacer mixture and oil.
- Add wet ingredients to dry ingredients and whisk until all the ingredients are thoroughly moistened. Let the batter rest for 5~10 minutes.
- Preheat the waffle iron and follow instructions. I pour about 1 cup of batter into the center of the bottom grid and then bake for about 4 minutes or until the waffle is brown.
- Serve hot with maple syrup.